Prepare the Salmon: Drain the canned salmon and remove any bones or skin. Flake the salmon into small pieces and place it in a mixing bowl.
Combine the Ingredients: To the salmon, add the finely chopped onion, cornmeal, flour, egg, and mayonnaise. Season with salt and pepper. Mix everything until fully combined and the mixture holds together.
Form the Patties: With your hands, form the mixture into small patties (about 2-3 inches in diameter). You can make them as thick or thin as you like.
Fry the Patties: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet, cooking in batches if necessary to avoid overcrowding. Fry the patties for about 3-4 minutes per side, or until they are golden brown and crispy.
Drain and Serve: Once the patties are done, transfer them to a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauce or a squeeze of fresh lemon.
Serving and Storage Tips:
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